I believe I posted this recipe a while back, but I don't recall if I did or not. Besides, it's so good, it's worth posting twice. This is one of the rare recipes that I alter very little to suit my personal tastes, though I do prefer to slice & quarter my carrots rather than shred or julienne them for this dish. Usually, I make enough of the veggies, (3 or 4 carrots, 1 onion, and 5 or 6 plum tomatoes) that I can add a couple of filets in it the first night, then refrigerate the remaining broth and veggies to be reheated the next night in order to poach a couple more filets. I do this because fish is always much better cooked fresh and doesn't seem to do well refrigerated post cooking. Sorry for the ramble.
http://www.panningtheglobe.com/2015/...n-crazy-water/
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